Cranberries give mild rice vinegar a snap that celebrates salads.
LEAR VINEGAR BOILED WITH cranberries turns bright red and absorbs the fruit’s flavor. The blend makes attractive holiday gifts in decorative bottles.
Splash the vinegar over salad greens, orange slices, raw or cooked red cabbage, and turkey salad.
2 cups fresh or frozen cranberries, rinsed
3 cups rice vinegar
About 3 tablespoons sugar
In a 2- to 3-quart pan on high heat, bring to boiling cranberries, vinegar, and 3 tablespoons sugar. Simmer, covered, until cranberries pop and are soft, about 5 minutes. Add more sugar to taste, if desired. Let stand until cool. Pour vinegar through a fine strainer into a container with a pouring lip; discard residue. Pour vinegar into decorative bottles, using a funnel if necks are narrow. Seal with lids.
Use, or store at room temperature up to 4 months. If an opaque film develops on surface, spoon it off or, to preserve clarity of vinegar, pour vinegar through a fine strainer into a 2-to 3-quart pan and bring to boiling. Wash bottle, then refill with vinegar. Store as before. Makes about 3 cups.
Per tablespoon: 7.4 cal; 0 g protein; 0 g fat; 1.9 g carbo.; 2.5 mg sodium; 0 mg chol.